Shrimp Creole - cooking recipe

Ingredients

1/3 c. shortening
1/4 c. flour
1 lb. shrimp (raw), peeled and deveined
1 garlic bud, minced
1/2 c. minced onion
2 Tbsp. minced parsley
1 c. water
2 tsp. salt
2 bay leaves
1/2 tsp. cayenne pepper
1 (8 oz.) can tomato sauce
1/2 tsp. monosodium glutamate
1/2 c. chopped bell pepper

Preparation

Melt shortening in heavy Dutch oven over high fire.
Add flour and stir until it is light brown.
Lower heat; add shrimp and cook 3 minutes or until pink.
Add garlic, onion, parsley and bell pepper and cook 2 minutes longer.
Raise heat; gradually add water, then remaining ingredients.
Bring to a boil, then simmer, covered, for 1 hour.
Serve very hot over fluffy rice.
Serves 4. Doubles easily.
Freezes well.